The problem with altitude corrections for baking is that they are always a compromise. The simple trick of adding more flour works, but then the food comes out flour-y. Years ago I tried various different high-altitude recipe modifications using the (otherwise) same bread recipe and same cooking cycle with a bread making machine, when I lived over 10,000 feet. I could certainly make the bread look like a perfect sea-level loaf. But none of the modifications I tried could reproduce the perfect texture.

The trend seems to be to ultimately just rebrand the failed end product as the local "style" of pizza. So, now Colorado doesn't have bad pizza anymore, it just has Colorado-style pizza.

Baked goods are like meat in that way; the vast majority of the correct taste comes from cooking it perfectly.